Tuscan sourdough bread
Incredibly light, flexible and moist Italian-style wheat bread with a surprise in the form of olives. The bread goes well with other side dishes such as sun-dried tomatoes, capers, black olives or with the addition of Mediterranean herbs such as rosemary or basil.
Preparation: 3h 40 min
Medium
Preparation: 3h 40 min
Medium
Ingredients:
- 650 g wheat flour
- 350 g water
- 60 g extra virgin oil
- 400 g Zakwas na chleb CVR
- 18 g salt
- 10 g Yeast baker's, compressed
- 70 g Olives green, in brine, canned
Method of cooking:
- Add 400 g of bread yeast, 350 g of water, 650 g of flour type 00, 450 or 750 and 10 g of yeast. Mix for 30 s at speed 8 reverse rotation. Let it in the closed container at least 10 min.
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